Shrimp Fra Diavolo
Spice up your dinner routine with Shrimp Fra Diavolo, a fiery and flavor-packed Italian-American classic! This quick and easy recipe combines tender shrimp sautéed to perfection with a robust, spicy tomato sauce infused with garlic, crushed red pepper flakes, and a splash of dry white wine. The sauce is enriched with aromatic basil and oregano, then tossed with al dente spaghetti for a complete, comforting meal. Ready in just 45 minutes, Shrimp Fra Diavolo strikes the perfect balance between heat and sweetness, making it a standout dish for weeknights or special occasions. Garnished with fresh parsley and customizable with Parmesan or a drizzle of olive oil, this dish is a bold, restaurant-quality experience made right at home. Keywords: Shrimp Fra Diavolo recipe, spicy shrimp pasta, Italian-American seafood pasta, easy weeknight dinner.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 1 teaspoon Crushed red pepper flakes
- 0.5 cup Dry white wine
- 1 can (28 ounces) Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil leaves (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Spaghetti (or linguine)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti (or linguine) according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side, until just pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and sauté the minced garlic and red pepper flakes for about 30 seconds, until fragrant.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
Add the shrimp back into the skillet along with the chopped basil. Stir to combine and cook for an additional 2-3 minutes to warm the shrimp through.
Toss the cooked pasta with the sauce, adding a splash of reserved pasta water if the sauce is too thick.
Serve immediately, garnished with fresh parsley and an optional drizzle of olive oil or sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 42.0 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3563 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
